Chicken Spaghetti with Velveeta Cheese and Rotel
This ultra-creamy Southern classic is loaded with tender chicken, gooey Velveeta cheese, and bold Rotel tomatoes. It's the perfect family dinner, freezer-friendly, and easy to customize with your favorite add-ins.
Equipment
- 1 Large Pot For cooking pasta and sauce
- 1 9x13 Baking Dish For optional baking
- 1 Colander To drain pasta
- 1 Mixing spoon For combining ingredients
Ingredients
- 2 cups Cooked chicken Shredded or chopped
- 8 oz Velveeta cheese Cut into cubes
- 1 can Rotel tomatoes 10 oz undrained
- 8 oz Spaghetti Broken in half before cooking
- 1 can Cream of chicken soup 10.5 oz
- ½ cup Chicken broth
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Black pepper
- ½ cup Shredded cheddar Optional for topping
- 4 oz Cream cheese Optional for added creaminess
- ½ cup Diced green bell pepper Optional for crunch
Instructions
- Preheat oven to 350°F if baking.
- Cook spaghetti until just al dente. Drain and set aside.
- In a large pot over medium heat, combine soup, broth, Rotel, and Velveeta. Stir until melted and smooth.
- Stir in cooked chicken, garlic powder, onion powder, and black pepper.
- Add the cooked spaghetti and mix until well coated.
- Transfer to a greased 9x13" dish (if baking).
- Top with shredded cheddar, if desired.
- Bake uncovered for 20–25 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
This dish can be made ahead, refrigerated, or frozen before baking. Add a splash of chicken broth when reheating to bring back that creamy texture. Feel free to swap Velveeta for cheddar or add veggies like bell peppers or mushrooms for more flavor and color.